When fall rolls around, it’s all about the apples! The best apple cider I’ve had here in Maine is from Ricker Hill Orchard in Turner, ME. Luckily, we don’t have to travel to get it, it’s available at Bow St Market and Hannafords. Plus, just about every farmstand in the area.
I used to just buy a tiny bottle of cider, enjoy it, and call it a season. Now, as I’m trying to lay off the hot chocolate (sigh), and I don’t like tea or coffee, I find a cup of warm apple cider every morning is just the ticket. You can use a cinnamon stick to stir it, or just warm it up all on its own. This is the year I find out when cider is no longer in season. I hope it’s not for a few more months.
This apple cider bundt cake recipe was all over the interwebs a month or so ago. Everyone was sharing it, posting pix of it, and exclaiming how wonderful it is. Of course, I had to give it a go.
Excessive sweetness is not my idea of a good dessert, so I left a lot of sugar out of the original recipe, including a dipping sauce that was three cups of sugar too many for me.
There is plenty of room left for adapting this to meet your needs. Add nuts. Add a glaze instead of the cinnamon sugar. Make them mini muffin size if you want to send these off to family and friends. (I made sweet & spicy mixed nuts this year to include in the annual ‘foodie gifts from Maine’ I send to our kids. There wasn’t a mini-muffin’s space left in the box after I got done packing!)
Read the directions all the way through. Don’t be like my friend Julie who added all the cinnamon into the cake at once! (BTW–she said it was really good with all the cinnamon in the cake. You decide for yourself.)